By Xaq Frohlich, author of From Label to Table: Regulating Food in America in the Information Age
This post was originally published on The Conversation.
The Nutrition Facts label, that black and white information box found on nearly every packaged food product in the U.S. since 199...
Why has Silicon Valley become the model for addressing today’s myriad social and ecological crises? With this book, Julie Guthman digs into the impoverished solutions for food and agriculture currently emerging from Silicon Valley, urging us to stop trying to fix our broken food system th...
by Xaq Frohlich, author of From Label to Table: Regulating Food in America in the Information Age
What does it mean to label a food “healthy”? Is there too much sugar or salt in processed foods, and what can be done about it? Are those front-of-package claims, the ones that say “par...
Wurgaft and White—son and mother—make delightful company as they guide us through everything from the birth of agriculture to the lamination in a croissant in modern-day Tokyo.
From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating intr...
Edward Fischer. Source: Vanderbilt University/Steve Green
An anthropologist uncovers how “great coffee” depends not just on taste, but also on a complex system of values worked out among farmers, roasters, and consumers.
What justifies the steep prices commanded by small-batch, high-...
Kate Marshall
As part of our ongoing Editor Spotlight Series, we interviewed UC Press Editor Kate Marshall about her approach to acquiring in the fields of Anthropology, Food Studies, and Latin American Studies, and what drew her to those areas. Kate also explains her career trajectory ...
excerpted from Wilted: Pathogens, Chemicals, and the Fragile Future of the Strawberry Industry by Julie Guthman
The appearance of Fusarium and Macrophomina in California’s strawberry fields, where they had supposedly never been before, returns me to questions about how these fungi ...